Shrimp With Snow Peas

Name: Shrimp With Snow Peas
Prep time: 9 min
Cook time: 17 min
Total time: 26 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 tsp Cornstarch; 1 tablespoon Dry sherry; 1/2 tsp Kosher Salt; 1 lb Shrimp; 2 tablespoons Peanut Oil; 1 tablespoon Ground Ginger; 3 cloves Chopped Garlic; 1/2 lb Snow Peas; 2 tsp Soy Sauce; 1/4 cup Chicken Stock; 4 Scallions; 2 tsp Sesame Seed Oil

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Seafood recipe with Chinese flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 49 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 26 min total

2 tsp Cornstarch
1 tablespoon Dry Sherry
1/2 tsp Kosher Salt
1 lb Shrimp
2 tablespoons Peanut Oil
1 tablespoon Ground Ginger
3 cloves Chopped Garlic
1/2 lb Snow Peas
2 tsp Soy Sauce
1/4 cup Chicken Stock
4 Scallions
2 tsp Sesame Seed Oil

Step-by-step instructions

You can also use sugar snap peas for this recipe. Save prep time by prepping the peas, ginger, and garlic while the shrimp is marinating.
Marinate the shrimp: Mix all marinade ingredients in a large bowl, then add the shrimp. Toss to coat. Let sit for 15 to 20 minutes while you prep the peas, ginger, and garlic.
Stir-fry the ginger and garlic: Heat a wok or large sauté pan over high heat for 1 minute. Add the peanut oil and let it get hot, about 30 seconds. Add the ginger and garlic and toss to combine. Stir-fry for about 30 seconds.
Add the shrimp, snow peas, soy sauce, stock: Add the shrimp and all the marinade to the pan (scrape out all the marinade with a rubber spatula). Add the snow peas, soy sauce and chicken stock. Stir-fry until the shrimp turns pink, about 2 minutes.
Add the scallions and finish with sesame oil: Add the scallions and stir-fry 1 more minute. Turn off the heat and add the sesame oil. Toss to combine once more and serve with steamed rice.

Why this works on a weeknight

Shrimp With Snow Peas genuinely fits a 30-minute weeknight window, which is why it earned a spot in our Stir-Fry collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Shrimp With Snow Peas actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🥢 Stir-Fry Seafood Chinese ⚡ 30-Min Dinner